1 28-oz can chopped tomatoes (with juice)
2 cups chicken broth
1/2 cup milk
1 tbsp olive oil
1/3 cup onion, finely chopped
1 tsp garlic, minced
1 cup fresh basil, chopped and loosely packed

Heat olive oil and saute garlic and onion in a large soup pot over medium heat, until onion is translucent (roughly five minutes). Add tomatoes with juice and chicken broth, bringing to a boil. Reduce heat and simmer 20 minutes, or until soup begins to thicken. Add basil, stirring to combine. If you prefer tomato soup smooth, transfer to a food processor and blend until smooth then return to pot, otherwise skip this step. Stir in milk. Can serve now or allow to cool and transfer to labelled freezer containers.

On serving day: Remove from freezer for defrosting, then transfer to soup pot and reheat over low heat.